Method for rapidly screening adulterated illegal cooking oil in edible oil by applying low-field nuclear magnetic resonance

Abstract

The invention discloses a method for rapidly screening adulterated illegal cooking oil in edible oil by applying low-field nuclear magnetic resonance. The method comprises the following steps: measuring a relaxation signal of a to-be-measured oil sample by using specific test parameters; carrying out principal component analysis on the basis of T2 transverse relaxation time spectrogram informationobtained through inversion under the specific parameters; thus, quickly judging existence of illegal cooking oil adulteration in the to-be-detected oil sample through the relative position of the to-be-detected sample on the PCA graph, further constructing a prediction model through the characteristic parameter values and the adulteration proportion, and calculating the adulteration proportion inthe to-be-detected oil sample through the prediction model. On the basis of the method, by replacing different types of qualified edible oil samples, the identification of adulteration of the illegalcooking oil into various types of edible oil can be realized; and by selecting low-field nuclear magnetic analyzers with different models and specifications, the requirements of on-site rapid, low-detection-limit and high-sensitivity detection of illegal cooking oil and adulterated oil samples of the illegal cooking oil can be met, and an effective solution is provided for analysis and identification under different occasions and conditions.

Description

technical field [0001] The invention belongs to the field of food detection and relates to a method for quickly screening adulterated waste oil in edible oil by using low-field nuclear magnetic resonance. Background technique [0002] Waste oil generally refers to all kinds of low-quality oils that exist in daily life. According to its source, it can be divided into waste oil (kitchen waste) in a narrow sense, low-quality animal fats and old frying oil. [0003] Compared with normal cooking oil, although the main component of gutter oil is still triglyceride, due to long-term air exposure and high temperature treatment, the oil undergoes a series of hydrolysis, oxidative rancidity and thermal polymerization reactions to generate some aldehydes, Small molecular substances such as ketones and acids lead to deterioration of flavor, and at the same time, some hydroxides and free radicals are produced, which can aggravate human aging and induce tumors and other diseases, and also...

AI Technical Summary

Problems solved by technology

This method satisfies the qualitative and quantitative analysis of a type of waste oil by using the characteristic small peak of frying old oil, fully embodies the characteristics of low-field NMR in oil analysis, which is simple and fast, and does not require the use of chemical reagents, etc. It is difficult to identify oil samples that still have relaxation signals at the same relaxation time and other types of waste oil without this characteristic peak

The main reason is that the mining and characterization methods of multi-feature signals of pure edible oil, pure waste oil and mixed oil are insufficient, and it is urgent to develop a new multi-feature signal rapid identification method for edible oil adulteration

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